====== Corn Bread Stuffing with Sausage and Prunes ====== **Corn Bread** heat oven to 400F *2/3 cup all-purpose flour *1 1/3 cup yellow cornmeal *1 Tbsp sugar *2 1/2 tsp baking powder *1/2 tsp salt *1 1/4 cup 1% milk *3 large eggs - lightly beaten *2 Tbsp butter - melted *cooking spray \\ - Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. - Combine milk, eggs, and butter in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist. - Spoon batter into a 13"x9" baking pan coated with cooking spray. - Bake at 400F for 20 min. Cool in pan 10 min. Remove form pan, cool completely on wire rack. **Stuffing** *Corn Bread *2 Tbsp butter *2 cup onion - chopped *1 cup red bell pepper - chopped *2/3 cup celery - chopped *1 14 1/2 oz can fat-free less soduim chicken broth - divided *8 oz (2 link) turkey kielbasa - chopped *1 cup frozen whole kernel corn - thawed *1 1/2 tsp dried thyme *1 teaspoon dried sage *3/4 tsp salt *3/4 tsp black pepper *1 cup coarsely chopped pitted prunes *1/4 cup coarsely chopped pitted prunes *1/4 cup fresh parsely - chopped *2 large eggs - lightly beaten *cooking spray \\ - Cut corn bread into 1" cubes. Place in large bowl and set aside. - Melt butter in a lare nonstick skillet. Stir in onion, bell pepper and celery; cook 5 min., stirring frequently. - Stir in 3/4 cup broth. Stir in kielbasa through black pepper (6 ingredients). Bring to boil, cover, reduce heat , simmer 5 min. Remove from heat. - Pour mixture over corn bread, stirring well. Stir in the prunes and parsley. Combine remaining broth and eggs, pour over corn bread mixture; tossing well. - Spoon stuffing into a 13"x9" baking pan coated with cooking spray. - Cover and bake at 400F for 15 min. Uncover, bake an additional 15 min. or until browned. \\ Serves: 6 as main dish \\ \\ {{tag>food meat maincourse}}